Beef cheeks terrine
This terrine is prepared in advance, thus enabling you to concentrate on entertaining your guests. To add a smowhat extravagant touch: you can alternate beef cheek slices and foie gras in the terrine dish.
Tweet Preparation : 45 min + 1 hour of rest / Servings : 4 to 6 / Level : Intermediate
Ingredients
- 1 package of Le Chef et Moi beef cheeks
- 2 shallots, diced
- 4 tblsp of parsley leaves, chopped
- 1 clove of garlic, chopped
- 3 tblsp of red wine
- 1 small bag of gelatine
- Salt and pepper to taste
Preparation
- Cut open the bag of beef cheeks. Separate the cheeks from their cooking juices.
- Shred the meat with a fork.
- Pour the cooking juices into a saucepan with the red wine and bring to a boil over a gentle fire.
- Moisten the gelatine with a little cold water and dissolve it in the hot cooking juices.
- Mix together the shredded cheeks, shallots, parsley and garlic in a bowl.
- Add the hot cooking juices and pour it all into a terrine dish that as been covered with a plastic wrap.
- Compress the mixture tightly to avoid leaving any air pockets in the terrine.
- Let cool for one hour in the refrigerator.
- When it's time to serve, cut the terrine into slices and serve with croutons and a fresh arugula salad or a celery remoulade.